Strawberry Buttercream

This beautiful Strawberry Buttercream Frosting is naturally colored and filled with real strawberries. This easy frosting is loaded with flavor and it comes together in minutes. The perfect topping for cake, cupcakes, brownies, and more!

Course Dessert

Cuisine Dessert

Prep Time 15

Cook Time 0

Total Time 15

Servings cups (enough to generously frost 12 cupcakes or a single layer 8 or 9 inch cake)

Calories 223kcal

Author Allison - Celebrating Sweets

Ingredients

¾ cup freeze dried strawberries
¾ cup unsalted butter, softened
3 cups powdered sugar sifted if lumpy, plus more if needed
½ teaspoon pure vanilla extract
1 generous tablespoon strawberry jam
2 tablespoons milk OR 5-8 fresh strawberries* plus more if needed

Instructions

In a small food processor, blend freeze dried strawberries until they turn into powder. Pour the powder into a fine mesh sieve, discarding the solids and seeds, keeping the fine powder that came through the sieve. Set the powder aside, you should have a scant ¼ cup.
With a hand mixer, or stand mixer fitted with the paddle attachment, beat butter until smooth and creamy, scraping down the sides of the bowl and the beater as necessary. Add the powdered sugar, ½ a cup at a time, beating until combined.
Add freeze dried strawberry powder, vanilla extract, jam, and either 2 tablespoons of milk OR 2 tablespoons strawberry puree. Beat on medium speed until fully combined, being sure to scrape down the sides of the bowl and beater as needed. If necessary, adjust the consistency by adding more powdered sugar to thicken, or more milk or strawberry puree to thin it out.

Notes

*To use fresh strawberry puree instead of milk to thin out the frosting, add 5-8 strawberries to the food processor or blender (after using it for the freeze dried strawberries). Process the fresh strawberries until pureed. You'll need 2-3 tablespoons of fresh strawberry puree.

Nutrition